Chukh

Name: Chukh
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Himachali
Ingredients: 250 g fresh red chillies; 60 ml mustard oil; 2 tbsp Salt; 6 cloves Garlic; 0.5 tsp turmeric powder; 15 g Ginger; 0.5 tsp Fenugreek seeds; 0.5 tsp Mustard seeds

A fiery fermented red chilli pickle from Kinnaur, made by pounding whole red chillies with salt and mustard oil and left to mature in the sun.

🇮🇳India· Himachal Pradesh

Prep: 20 min
Cook: 0 min
Total: 20 min
Servings: 8
Difficulty: Easy
Calories: 40 kcal

Ingredients

0 of 8 gathered

Servings

250 g fresh red chillies — stems removed
60 ml mustard oil
2 tbsp Salt
6 cloves Garlic — optional
½ tsp turmeric powder
15 g Ginger — optional, finely chopped
½ tsp Fenugreek seeds — optional, crushed
½ tsp Mustard seeds — optional, crushed

Equipment

•Glass jar
•Grinder

Nutrition

Per serving, approximate

Calories: 40 kcal
fat: 3 g
carbs: 4 g
fibre: 2 g
protein: 1 g
calories: 40 kcal

Instructions

1
Wash the red chillies thoroughly. Pat them completely dry.
2
Crush or grind the chillies roughly with salt, and garlic if using.
3
Stir in the turmeric powder if using.
4
Spoon the mixture into a clean, dry glass jar.
5
Pour mustard oil over the top until the mixture is fully covered.
6
Seal the jar tightly. Leave it in direct sunlight for 4-5 days, stirring once daily, to ferment and mature.
7
Once matured, store the jar in a cool place and use as a condiment.
8
Sun-dry the mixture in a wide-mouthed jar for 2-3 days, stirring once daily, until it turns tangy and dark.